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Malt Vinegar-Glazed Chicken

From: bonappetit.com
SERVES 4

Glaze
3/4 cup malt vinegar
1/4 cup mild-flavored (light) molasses
2 tablespoons honey
1 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/4 teaspoon crushed red pepper flakes
1 dried pasilla or ancho chile, stemmed, seeded
10 whole black peppercorns
11-inch piece of cinnamon stick
1/2 bay leaf
Chicken
1/2 cup (packed) light brown sugar
1/3 cup kosher salt plus more for seasoning
1/4 cup malt vinegar
8 sprigs fresh thyme
14-pound chicken, backbone removed, quartered, or 4 lb. breasts and whole legs
Freshly ground black pepper
2 tablespoons vegetable oil

Glaze

Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12–15 minutes. Strain into a small bowl. DO AHEAD: Glaze can be made 3 days ahead. Let cool. Cover and chill.

Chicken

Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves. Transfer to a large bowl; add 6 cups of cold water. Add chicken, weighing down with a plate to fully submerge if necessary. Cover; chill for 4 hours or, preferably, overnight.

Preheat oven to 425°. Line a rimmed baking sheet with foil (this makes cleanup a snap). Drain chicken; pat dry (do not rinse). Season chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Working in two batches, sear chicken until well browned all over, 7–8 minutes per batch. Transfer chicken to prepared sheet.

Roast chicken for 15 minutes. Baste with glaze. Continue to roast, basting again after 5 minutes, until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 10 minutes longer. Let rest for 10 minutes before serving.